Go Back
Spaghetti Carbonara is not just a dish; it’s a culinary experience steeped in Italian tradition. Renowned for its creamy texture and rich, savory flavors, this classic pasta dish has captured the hearts and palates of food lovers across the globe. What makes Spaghetti Carbonara stand out is its remarkable simplicity—requiring only a handful of ingredients, yet delivering an unforgettable taste that feels indulgent. The secret to achieving the best flavor lies in the quality of the ingredients you choose, making this recipe an excellent opportunity to explore the wonders of authentic Italian cooking.

Best-Ever Spaghetti Carbonara – Authentic & Creamy!

Discover the secrets to making the best-ever Spaghetti Carbonara, a dish that embodies the heart of Italian cuisine. With just a few high-quality ingredients, you can create a creamy and rich pasta dish that delights every palate. Learn about the origins of Carbonara, the key components like guanciale, eggs, and cheese, and follow easy step-by-step instructions for perfecting this classic recipe. Impress your family and friends with a culinary experience that brings Italian tradition to your table.
Print Recipe Pin Recipe

Ingredients
  

400g spaghetti

150g guanciale (or pancetta), diced (for the best flavor)

3 large eggs

100g Pecorino Romano cheese, finely grated

50g Parmigiano-Reggiano cheese, finely grated

2 cloves garlic, minced (optional, for extra flavor)

Freshly cracked black pepper, to taste

Salt, to taste (for pasta water)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the spaghetti.

    Prepare the Guanciale: In a large skillet over medium heat, add the diced guanciale. Cook until it's golden and crispy, about 5-7 minutes. If using garlic, add it in the last minute of cooking to prevent burning.

      Whisk the Egg Mixture: In a mixing bowl, whisk together the eggs, Pecorino Romano, and Parmigiano-Reggiano until well combined. Add a generous amount of freshly cracked black pepper.

        Combine Pasta and Guanciale: Add the hot drained spaghetti directly to the skillet with the guanciale. Toss to coat the spaghetti in the rendered fat. Remove the skillet from heat.

          Create the Creamy Sauce: Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to ensure the eggs do not scramble but create a creamy sauce. If the sauce appears too thick, gradually add reserved pasta water until you reach your desired creaminess.

            Season to Taste: Taste your carbonara and adjust the seasoning if needed, adding more black pepper or salt (though remember, the cheeses are salty).

              Serve: Plate your spaghetti carbonara immediately, garnishing with extra grated cheese and chopped parsley if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4